Tasty Tuesdays: Dark Chocolate Raspberry Cookies - Chef Charley
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Tasty Tuesdays: Dark Chocolate Raspberry Cookies

You guyyyyyyyyysssssss! This recipe is seriously Heaven in your mouth! This dessert comes in at a close second for my favorite all time indulgent treat (only because Tres Leches cake is too delicious)!!! The dark chocolate mixed with the raspberries … melt . in . your . mouth . delicious!  I found this recipe a couple years ago on Pinterest when I was pregnant and addicted to everything raspberry. I even made these for girls’ night once and took an entire container to share into the movies … y’all I was pregnant and didn’t care about the rules! I blame breaking the rules on pregnancy cravings! ( You can find the original at Two Peas and Their Pod .. I changed just a few little things to use a little less sugar and switched to wheat flour). Warning: they are extremely addictive .. be prepared to eat at least 5 cookies at one time!

I like to gather all the ingredients I need first. Make sure to set the butter on your counter a couple of hours before so it’s soft and easy to mix. You can also set out the egg to be at room temperature. When baking it’s nice to have the egg at room temperature.


Preheat oven to 350 degrees and line your baking sheet with parchment paper. Trust me – you want paper. You don’t want to have to force the cookies off the baking sheet and have them turn into a crumbled mess!

Using a medium bowl, whisk together the flour, baking soda, sea salt, and Dutch processed cocoa. Set it aside.

Using a large bowl and a hand held mixer (you could use a stand mixer for this as well), cream the butter, sugar, and brown sugar together until nice and smooth. You want it creamy – I would say about two minutes on medium.

Add in the egg and vanilla. Mix until just incorporated (don’t over mix it).

Add the chocolate flour mixture to the batter. You should do this gradually. I like to split the chocolate flour mixture into 3 pours. Mix each time until the flour and batter are just combined. (Again, don’t over mix it. It’s not good for the batter).

Carefully mix in the dark chocolate chips and the frozen raspberries. (Frozen are easier to use as they won’t fall apart as easily when mixed. Some may still break into pieces and get smashed, but that’s okay. They still have the raspberries in them!)

Using a cookie dough spoon (or estimate about a TBSP), scoop batter and place on the prepared cookie dough sheet. This is important …. You will want to leave enough space in between each cookie. I would say about two inches. They expand in the oven, and will be hard to take off the cookie sheet without breaking them!

Sprinkle the cookies with some sea salt … you guys ….this isn’t a must do step, but seriously don’t skip this step! The combination of sweet and salty when they come out of the oven is Heavenly … Heavenly I say!

Bake for 10 minutes. You want them set, but still soft and a bit gooey on the inside. It’s important to not over bake these cookies.

*Note: Unless you have a double oven, you’ll probably have to bake the cookies in sets. While one batch is baking, place the remaining batter in the refrigerator. This will help the dough not to get too soft while waiting to bake.

Remove from oven and let sit for about 5 minutes. Then place them onto a cooling rack to cool completely.


Eat by the handfuls! I love a glass of unsweetened almond milk with them as well!

Ingredients:

  • 1 ¼ C. wheat flour
  • ½ tsp baking soda
  • ¼ tsp sea salt (sea salt makes a difference to the taste!)
  • ¼ cup Dutch processed cocoa, plus 2 TBSP
  • ½ C. unsalted butter, at room temperature (1 stick .. and unsalted is important as well)
  • ¼ C. granulated sugar
  • ¼ C. light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ C. dark chocolate chips (I use 100% dark chocolate. You don’t have to go full bitter, but if you use semi sweet ones it may be too sweet).
  • ½ C. organic frozen raspberries
  • Sea salt, for sprinkling cookies

**The original recipe uses all purpose flour instead of wheat and ½ C. of both granulated sugar and brown sugar instead of ¼ C. I have sense detoxed my body of most sugar, so too much is too sweet. If you like yours sweet, do the ½ C. of the sugars.

Directions:

  1. Set out the butter and egg a couple of hours before you want to bake.
  2. Preheat oven to 350 degrees and line your baking sheet with parchment paper.
  3. Using a medium bowl, whisk together the flour, baking soda, sea salt, and Dutch processed cocoa. Set it aside.
  4. Using a large bowl and a hand held mixer, cream the butter, sugar, and brown sugar together until nice and smooth for about two minutes on medium.
  5. Add in the egg and vanilla. Mix until just incorporated.
  6. Add the chocolate flour mixture to the batter. You should do this gradually.
  7. Carefully mix in the dark chocolate chips and the frozen raspberries.
  8. Using a cookie dough spoon (or estimate about a TBSP), scoop batter and place on the prepared cookie dough sheet, leaving about 2 inches in between each cookie.
  9. Sprinkle the cookies with some sea salt if you desire.
  10. Bake for 10 minutes, making sure you don’t over bake them.
  11. Remove from oven and let sit for about 5 minutes. Then place them onto a cooling rack to cool completely.

*Note: Unless you have a double oven, you’ll probably have to bake the cookies in sets. While one batch is baking, place the remaining batter in the refrigerator. This will help the dough not to get too soft while waiting to bake.

Much love,

Chef Charley

 

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